Shanghai Fried Noodles with Pork or Chicken
Experience the irresistible flavors of Shanghai Fried Noodles with Pork or Chicken, a quick and savory stir-fry dish brimming with bold, authentic Chinese flavors. Featuring chewy Shanghai-style noodles (or thick wheat noodles), tender slices of marinated pork or chicken, and a vibrant medley of vegetables like carrots, baby bok choy, and green onions, this recipe is a perfect balance of textures and tastes. Tossed in a rich, umami-packed sauce made with soy sauce, dark soy sauce, oyster sauce, and a hint of Shaoxing wine, every bite is a celebration of traditional Shanghai cuisine. Ready in just 35 minutes, this easy-to-follow recipe is perfect for busy weeknights or an impressive one-dish meal to delight your guests. Serve piping hot and savor the harmonious blend of flavors in this classic Chinese stir-fry.
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Recipe Information
Ingredients
- 400 grams fresh Shanghai-style noodles (or thick wheat noodles)
- 200 grams pork loin or chicken breast, thinly sliced
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 3 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, finely grated
- 3 stalks green onions, julienned
- 1 medium carrot, julienned
- 200 grams baby bok choy or Napa cabbage, chopped
- 1 pinch white pepper
Instructions
Cook the Shanghai-style noodles according to the package instructions until just al dente. Drain, rinse with cold water, and set aside to prevent sticking.
In a small bowl, combine 2 tablespoons soy sauce, dark soy sauce, oyster sauce, sugar, and white pepper. Stir well to create the sauce mixture and set aside.
In another bowl, marinate the sliced pork or chicken with 1 tablespoon soy sauce, Shaoxing wine, and cornstarch. Mix well and let sit for 10 minutes.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated pork or chicken and stir-fry for 2-3 minutes until cooked through. Remove from the wok and set aside.
Add another tablespoon of oil to the wok. Add minced garlic and grated ginger, stirring for about 30 seconds until fragrant.
Add the julienned carrots and chopped baby bok choy or Napa cabbage to the wok. Stir-fry for 2-3 minutes until the vegetables are tender but still crisp.
Push the vegetables to one side of the wok. Add the remaining tablespoon of oil, then toss in the cooked noodles, stirring to heat and combine with the vegetables.
Pour the prepared sauce mixture over the noodles. Toss everything together to ensure even coating of the sauce.
Add the cooked pork or chicken back to the wok along with the julienned green onions. Stir-fry for 1-2 more minutes until the ingredients are well combined and heated through.
Transfer the noodles to a serving dish and serve hot. Enjoy your Shanghai Fried Noodles with Pork or Chicken!
Nutrition Facts
Calories |
1372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.7 g | 69% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 4011 mg | 174% | |
| Total Carbohydrate | 137.4 g | 50% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 14.4 g | ||
| Protein | 85.0 g | 170% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 333 mg | 26% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2039 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
